Wine Pairing
Classic Lasagna

Italian Lasagna is made of layers of flat pasta, with fillings of meats, tomato sauce, cheese, and spices.

Regional Pairing

The best wine pairing for classic meat-and-tomato lasagna is a medium-to-full-bodied Italian red with high acidity, such as Chianti Classico, Barbera, or Sangiovese. These wines cut through the rich, cheesy layers and match the acidity of the tomato sauce.

Chianti

A Sangiovese-based red wine offering high acidity and tart cherry notes. These characteristics effortlessly slice through the fats of beef and cheese layers.

Barbera

A juicy, low-tannin red wine featuring bright acidity and dark berry flavors. This profile makes it excellent for elevating the herbs and tomato paste in the meat sauce.

Super Tuscan

A Sangiovese-Based blend with Cabernet or Merlot, offering more depth for hearty lasagna.

Montepulciano d'Abruzzo

An easy-drinking, deeply colored Italian red. It has soft tannins and plum flavors that pair beautifully with savory sausage-based lasagna fillings.

Primitivo

A bold, fruit-forward grape variation identical to Zinfandel. It delivers a plush body and ripe blackberry notes that harmonize with heavily baked, crispy cheese edges.

Valpolicella Ripasso

A slightly richer, fruit-forward Italian red that matches the richness of the dish.

When in doubt, pick an Italian red (Chianti or Barbera) as they are designed for this food.

Non-Italian Wines

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California Zinfandel

Bold, fruit-forward, and slightly smoky. Matches the intensity of a heavy, slow-cooked Bolognese.

Spanish Rioja (Reserva)

Tempranillo-based wine with high acidity and oak aging that stands up beautifully to rich tomato sauces.

French Syrah (Rhône Valley)

Offers savory black pepper and dark fruit notes that complement meats and herbs.

Oregon Pinot Noir

A riper, New World Pinot with bright cherry fruit and high acidity to slice through heavy cheese layers.

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Bubbles are Excellent

Sparkling wine is an excellent pairing for lasagna. The bubbles and high acidity slice through the heavy fat of cheese, meat, and béchamel sauce, refreshing your palate after every bite.

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Lambrusco di Sorbara

Dry, red, and fizzy. Traditional Italian pairing that mirrors the rich meat while cutting the cheese.

Franciacorta (Brut)

Italy's answer to Champagne. Rich, bready notes that complement baked pasta crusts and savory beef.

Cava (Gran Reserva)

Spanish sparkling with earthy depth. Holds up perfectly to heavy, slow-cooked Bolognese sauces.